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Here's a great dish to warm up a cold winter night from Simply Cookin' Chef Mitzi Stinson For step-by-step directions on how to prepare this recipe, check the video at www.theindependent.com/simply cooking.
White Bean and Chicken Chili
Preparation time: 10 minutes
Cooking time: 20 minutes
3 boneless, skinless chicken breast halves (about 1 pound), cut into bite-sized pieces
1 teaspoon olive oil
1 large onion, chopped
1 tablespoon minced garlic
1 15-ounce can Great Northern white beans, rinsed and drained
1 19-ounce can cannellini beans, rinsed and drained
1 4.5-ounce can chopped green chilies, drained
11/2 teaspoon ground cumin
1 teaspoon pepper
1 teaspoon oregano
1/8 teaspoon cayenne pepper
1 14.5-ounce can chicken broth
2 tablespoons cornstarch
2 tablespoons water
1/2 cup heavy cream
Toppings: Jack cheese, sour cream, salsa
Heat oil in a Dutch oven over medium heat. Cook onion and chicken, stirring occasionally to prevent sticking. Add garlic, chilies, cumin, pepper and cayenne.
Turn heat to high and add broth and beans. Cover and bring to a boil.
Combine cornstarch and water in a small container. Shake well to remove lumps. When chili boils, add cornstarch mixture slowly, stirring constantly. oil until chili reaches desired thickness.
Add 1/2 cup cream to thicken and continue to boil.
Garnish with Jack cheese and sour cream.
Makes 4 servings.
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